Balsamic Roasted Squash
1 (4 lb) acorn squashes (or something similar), halved, seeded and cut in 1-inch thick semicircles
1 shallot, finely diced
3 tbsp packed brown sugar
3 tbsp balsamic vinegar
2 tbsp butter melted
Pinch of salt and pepper
2 tsp SMAK DAB Mustard (any flavor will do!)
Arrange squash in 13- x 9-inch casserole dish. Whisk together shallots, brown sugar, vinegar, butter, mustard, salt and pepper; pour over squash.
Bake in bottom third of 400ºF oven, turning every 15 minutes, until tender when pierced with fork and glaze is thickened, 50 to 60 minutes.